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Asparagus Vinaigrette with Sieved Egg and Pickled Pink Onion

Asparagus Vinaigrette with Sieved Egg and Pickled Pink Onion is built on Salt, Ground Black Pepper, Granulated White Sugar, White Wine Vinegar Plus, and Fresh Italian Parsley Minced. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• Salt
• Ground Black Pepper
• 1/2 tsp
• 1/2 cup
• 1
• 1/3 cup
• 2 tsp
• 1 tbsp
• 1 tbsp
• 1/2 tsp
• 1/4 cup
• 1 1/2 lb

Method (preview)

1. 1

   Put parsley, tarragon, capers, and orange zest in small bowl with pinch of salt-, stir in juice and 1 tablespoon vinegar.

2. 2

   Whisk in mustard, then slowly whisk in oil.

3. 3

   Adjust seasonings and set aside.

4. 4

   Bring 1 inch water to boil in soup kettle.

5. 5

   Put asparagus in steamer basket, then carefully place basket in kettle.

6. 6

   Cover and steam over medium-high heat until asparagus spears bend slightly when picked up, 4 to 5 minutes.

7. 7

   Transfer asparagus to clean kitchen towel to dry.

8. 8

   Arrange asparagus on platter.

9. 9

   Spoon vinaigrette over it.

10. 10

    Sprinkle diced egg white over asparagus, then push yolk through sieve so that it falls evenly over salad.

11. 11

    Serve.

12. 12

    Cook's Illustrated, May/June 1995, Page 23. Credit: Deborah Madison.

13. 13

    Nationality: USA Course: salad Season: spring Method: steamed

14. 14

    Start to Finish 1 hour Preparation 20 minutes Attention 30 minutes

15. 15

    Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook

16. 16

    Recipe by: Cook's Illustrated, May/June 1995, Page 23.

17. 17

    Posted to MC-Recipe Digest by "Hobbs, D B USO"